Ingredients

1/4 cup packed dark brown sugar

1 tablespoon paprika (not hot)

1 tablespoon curry powder (preferably Madras)

2 teaspoons ground cumin

2 teaspoons black pepper

2 teaspoons salt

1 teaspoon dry mustard

4 to 4 1/4 lb beef short ribs, cut into 4-inch pieces

4 medium leeks (white and pale green parts only), chopped (2 cups)

3 tablespoons olive oil

4 medium carrots, chopped (2 cups)

3 celery ribs, chopped (1 1/2 cups)

2 Turkish bay leaves or 1 California

1/4 cup chopped garlic (5 to 6 large cloves)

1 3/4 cups beef broth (14 oz)

2 (12-oz) bottles stout such as Mackeson or Guinness

2 (14- to 15-oz) cans diced tomatoes

• Special equipment: a wide 6-qt heavy nonreactive pot with a lid
• Accompaniment: buttered egg noodles tossed with chopped fresh parsley

Description

Stout And Brown Sugar Give These Tender Ribs A Hint Of Sweetness.

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